Popular all across the Middle
East, these delicious, spiced
meat kebabs are perfect stuffed
into warm flatbreads. Don't be
surprised at the amount of
parsley in this classic Middle
Eastern dish. It is essentially a
spiced parsley salad rather than
a bulgur wheat one.
Makes 4 servings
Lamb Kofte
900 g minced lamb
2 red onions, finely chopped
4 garlic cloves, crushed
2 tsp dried chilli flakes
1 tsp ground cumin
2 tbsp fresh parsley
Salt and pepper
Olive oil
Tabbouleh
100 g bulgur wheat
400 ml water
1 tsp salt
50g fresh parsley, chopped
2 tbsp fresh mint, chopped
2 large tomatoes, chopped
4 scallions (spring onions),
chopped
1 lemon, juiced
½ tsp cinnamon
½ tsp fresh cilantro (coriander),
chopped
Grating of nutmeg
Extra virgin olive oil
1. Preheat the grill, or heat a
griddle pan, and soak eight
bamboo skewers in water.
2. Place the minced lamb in a
bowl with the chopped onion,
crushed garlic, chilli flakes,
cumin, parsley and a generous
pinch of salt and pepper. Mix
well with clean hands.
3. Split the mixture equally into
12 balls and squeeze them
around the bamboo skewers to
form rough sausage shapes.
4. Brush with oil and grill or
griddle until golden brown all
over and completely cooked
through.
Spring Lamb Kofte & Tabbouleh
27 | Viking Explorer Society News
